Black Olive and Dry Plum Cake


Panibois wood baking molds make it easy to prep, proof, bake, and serve your favorite pastries and breads. The ease of Panibois lies within the baking molds, you don't have to transfer between dishes and you can serve right in your engraved mold!  As you may know we here at Technobake were lucky enough to team up with cooking and pastry chef Vincent Catala. This month he has created a Black Olive and Dry Plum Cake for us here at Technobake! Follow us and Vincent Catala through this process, from prepping to baking in his Panibois vicomte baking molds, to serving these delicious looking cakes. Follow and like us on Facebook and Instagram for updates and check back in each month for more delicious recipes curated by Chef Catala. Click the bottom button to link to a downloadable PDF below if you'd like to add this to your recipe book, and as always enjoy! Don't forget to check out last month's recipe created by Chef Catala, where he whipped up some beautiful Orange Puff Biroche for us!




  • 3 whole eggs
  • 150g Flour t45
  • 11g Baking Powder
  • 125g Milk
  • 100g Swiss Cheese
  • 80g Dried Prunes
  • 80g Black Olives
  • 60g Bacon
  • 5g Salt
  • QS Pepper
  • 150g Chicken Breast
  • 3.3oz Canola Oil



Brioche Mix

  • Cook Chicken Breast
  • Dice Prunes, Chicken Breast, and Black Olives 
  • Mix together all ingredients until you obtain a smooth dough and add the diced ingredients
  • Use a plastic bag to feel the mold at 70%
  • Place everything into a Panibois wood baking mold cover, and put in fridge over night to develop flavor
  • Place mold into a convection oven and bake at 360°F for 30 min and cool down before serving. 



Click Here For Downloadable PDF

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